How to make karachi halwa recipe-quick & easy recipe|recipe for bombay halwa|corn-flour halwa recipe
Origin of karachi halwa:
How to make karachi halwa or bombay halwa recipe (step by step process with pictures):
Corn-flour mixture process:
1.Firstly in a bowl take 1/2 cup of corn-flower with 1 cups of water.
2.Now mix it very well so that no lumps will be there and keep it aside.
Karachi halwa recipe process:
1.Firstly take a large kadai/non-stick pan and add 1 cup of sugar in it.
2.Now add 2/3 cup of water .Make sure you will measure all the ingredients in same measurement cup.Now stir it and boil for 2-3 minutes until the sugar will dissolve and sticky.
3.Now pour the corn-flour mixture in this sugar syrup and stirring continuously on low medium flame,so that it will not stick at the bottom of the pan.
4.When this whole mixture starts becoming thick that time add 1/3 cup of ghee in it.If you want to skip ghee then add white oil.But it will not give you that exact taste of halwa.
5.Keep this mixture stirring till all the ghee is absorbed.
6.Add cardamom and mix it.Here I am using small cardamom,but if you want you can use cardamom powder also.
7.Add 1/3 tablespoon of orange food color or any color what are available in your home.If you want to skip this color you can skip this also,there will be no change in taste.
8.Keep cooking the halwa 15 more minutes in medium heat until it will become thicker and looking shiny.
9.Add chopped almonds in it .I used only almond here but you can add nuts of your choice.
10.Transfer karachi halwa mixture to a greased pan, sprinkle more almonds on top.
11.Now set it for minimum 2 hours and when it will completely set cut it into small pieces .
12.Serve it and store it in air-tight container.
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- Mix corn-flour mixture with water very well so that no lumps will be there.
- For any kind of sweet preparation always try to use thick pan so that it will not burn out at the bottom.
- If you want to avoid food color you can.
- Don't overcook ,so that it will become rubbery in nature.
- When pour it in a pan after cooking ,always grease the pan with ghee.
- Use lemon juice at the time of sugar syrup boiling,so that sugar syrup will not crystallize.